sprats

I still like to season the sprat myself. I always add black pepper, allspice, if I can get nutmeg, then I also add cloves, cinnamon, ginger, coriander, hops, vanilla (sometimes), and cardamom, depending on what I've put in before, I also add sugar before salting the sprat, and definitely a bay leaf. One point is still a little too much, but it's not important. That point is more for me. I start, but according to the feeling, I mix it together and layer the sprats. So nice that my drool started running right away, I go take a bite of the sprat next to the chess, really good.

scythes :)

clay because

:D Is this the right place to do this kind of nonsense? But let's go anyway..:D

Censorship would dry up the whole thing. Still a good recipe, everyone figures out the quantities of ingredients for themselves, still a portal for mental athletes. The spelling errors that occur are just as correct in my dialect as the Võru dialect in the Estonian-speaking environment.

more on the coastal people topic

Maybe :d Such a humorous corner would be nice :D

Cut off the heads and guts of the sprats. Peel off the skin and place them in a row on the plate. Then mix three tablespoons of vinegar, a pinch of mustard, a teaspoon of oil and a little fine sugar. Now pour all this over the sprats. Finally, decorate everything around with parsley leaves. You can set aside the greens and add the onion if you don't like it otherwise.

Roasted sprats with vinegar are made by taking a bunch of salted sprats and roasting them on a hot stove or over charcoal until brown. Then pour the marinade over them and refrigerate. Then I eat them cold with mustard.